Making the Sauce

For the recipe pictured, I used chicken thigh meat from my Chicken Stock, Broth, Stroth Recipe. If you want to use a store-bought chicken stock, of course feel free. And if you no longer have the chicken meat from the Stroth, then start by cooking the chicken breast or thighs first.

Certainly, it will be easier to use a boneless chicken breast, but I believe the flavor is better from the chicken thigh. Of course, using the thigh will require you to cook it and then debone it.

If you have the meat from the Stroth, then start by frying a well-chopped onion in a little butter. Or, if you have raw chicken to start with, then start by cooking the meat in a little butter in the pan where you plan to make the sauce. After the meat finishes cooking, remove the meat, allow it to rest and add the chopped onion to the same pan.

For the cooked meat, again, start by adding the chopped onions to the pan. Wait until the onions are mostly cooked and starting to brown. Then add the mushrooms. While the onion and mushrooms are cooking, debone and chop the chicken meat. After the mushrooms and onions have cooked and browned a little, add the chopped, cooked chicken meat.

Starting off by Frying the Onions — by David Smith

Browning the Onions with the Mushrooms — by David Smith

I cook the chicken until I can see the meat brown a little as well. Next, in order to make sure that the alcohol cooks out from the wine, I add it at this stage and stir the pan to get all the tasty brown niblets of flavorful wonderfulness off of the bottom of the pan. An initial “deglazing” of the pan.

Frying the Chicken with the Mushrooms and Onions — by David Smith

After the wine has reduced, I add the chicken stock, broth, Stroth. And then I add the milk. These two liquids are going to make the base for the sauce or gravy. I want to make sure there is enough to make everything creamy. If I need to I can add more liquid later.

Finding a Liquid Balance in my Chicken Mushroom White Wine Sauce

There is a balance between the amount of ingredients, amount of liquid and the thickness of the sauce that I am trying to find at this point. I let the Stroth and milk heat up and bubble.

Just before I add the roux, I like to add 2-3 teaspoons of salt and a couple dashes of ground black pepper. If you are concerned about sodium, then leave it out and let each person add accordingly.

Adding the White Wine — by David Smith

Then I start to add several tablespoons of my roux to the liquid. Make sure to stir the sauce and dissolve the roux into the liquid. Within minutes the roux will thicken the sauce. If it gets too thick, add a bit of milk or Stroth. Likewise, if it is too thin, add some more roux. You want something creamy and saucy. You can see my finished sauce is not running all over the plate because that's how I like it. Of course you should make it how saucy you like it.

Cream or Milk

Certainly, traditionally this meal is made with cream.

Whole Lotta Milka — by David Smith

Why am I not using cream? The flavor of cream is delicious and rich. I believe this Chicken Mushroom White Wine Sauce recipe is already rich enough with the ingredients and wine. And I am trying to make the dish a little healthier by not adding all the extra calories and fat from the cream.

The homemade roux and Stroth help to add depth to the flavors and there are plenty of deep and delicious flavors. So, I cut the calories and eliminate the cream by substituting the milk.

Serve over Rice

Eat it however you want. I suggest mash potatoes or over rice (seen pictured). It’s also great over cauliflower rice. Also, I like my chili flakes, so I add a dash of this at the end. Or if you want, sprinkle some cheese.